Pescatarian One-Pot Chicken Marsala Pasta
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Learn more āIngredients
4 servings
- 1 Ā½ lb boneless, skinless chicken breasts, sliced Ā½-inch thick
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - Ā½ tsp salt
- Ā½ tsp black pepper
- 2 tbsp olive oil, divided
- 1 lb cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1 tbsp all-purpose flour
- Ā¾ cup dry marsala wine
- 3 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 8 oz penne or rigatoni pasta
- Ā½ cup heavy cream
- 2 tbsp unsalted butter
- Ā½ cup freshly grated parmesan cheese
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Season the chicken slices on both sides with the salt and pepper. Heat 1 tbsp of the olive oil in a large 12-inch straight-sided skillet or wide Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer and sear undisturbed for 3 minutes, then flip and cook for another 2 minutes, until the pieces are golden on both sides and reach 165Ā°F (74Ā°C) on an instant-read thermometer. Transfer the chicken to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the same pan. Add the mushrooms in an even layer and cook, stirring occasionally, for 6ā7 minutes, until they have released their liquid and are deeply browned.
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